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hyper-realistic photo of finished cucumber chips piled loosely on a round white ceramic plate, thin baked cucumber slices with slightly curled edges, pale green centers, darker green rims, lightly golden dry edges, visible specks of kosher salt, black pepper, garlic powder, and onion powder, crisp dehydrated texture with a few slightly chewy centers for realism, set on a white marble countertop in a bright white kitchen, soft natural window light, clean editorial food photography, fresh and airy mood, true-to-life colors, sharp focus, realistic textures, minimal styling, no dip bowls, no garnish clutter, no utensils, no napkins, white kitchen background softly blurred, eye-level to slightly overhead angle, premium food magazine look, no text, no logo, no watermark

Cucumber Chips

These cucumber chips bake up light, crisp, and savory with garlic, onion, salt, and black pepper. Thin slices of English cucumber dry slowly in the oven until the edges curl and the texture turns snackable.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 large English cucumbers
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher salt divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper

Method
 

  1. Heat the oven to 225°F.
  2. Line two large baking sheets with parchment paper.
  3. Slice the cucumbers into 1/8-inch rounds.
  4. Sprinkle 1/4 teaspoon of the salt over the slices.
  5. Let them sit on paper towels for 15 minutes.
  6. Blot both sides very well until the surface looks dry.
  7. Toss the slices with olive oil, garlic powder, onion powder, pepper, and remaining salt.
  8. Arrange them in a single layer on the baking sheets.
  9. Bake for 1 hour and 15 minutes.
  10. Flip each slice, rotate the pans, and keep baking 45 to 75 minutes.
  11. Pull the crisp ones as they’re ready.
  12. Cool the batch for 10 minutes so they firm up more.

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